Indian Chicken Saag (Spinach Curry)

Ingredients

• 600 g chicken thighs, boneless
• 250 g spinach
• 2 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tbsp ginger, minced
• 100 g tomato puree
• 150 ml coconut milk
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric
• 1 tsp garam masala
• ¼ tsp chili flakes
• to taste salt
• to taste black pepper
• 2 tbsp fresh cilantro, chopped

Instructions

1. 1

   Heat olive oil in a pot over medium heat; add onion and sauté until soft, 6 minutes.

2. 2

   Add garlic, ginger, and spices; cook 2 minutes until fragrant.

3. 3

   Add chicken pieces, brown on all sides, about 8 minutes.

4. 4

   Stir in tomato puree and coconut milk; bring to a simmer.

5. 5

   Cover and cook 25 minutes until chicken is cooked through.

6. 6

   Add spinach and cook 3 minutes until wilted.

7. 7

   Finish with garam masala and cilantro; adjust seasoning.

8. 8

   Serve hot, optionally with cauliflower mash.